FRESH IN: There's a good range of pears in the produce department throughout the cooler months. With them, the winter Angelys, a cross between winter doyenne and doyenne de comice varieties. Originating in France's Loire Valley, they are attractively round and, as far as pears go, are fairly large, with a green skin and bronze flush. Lovely served whole, for you to slice yourself, to accompany a robust cheese (pecorino or blues work well). Sweet and a little bit tart, they are also excellent with walnuts and bitter salad greens such as radicchio. "Local pears are with us right up to the end of October, for the best value at New World go for New Zealand's favourite varieties: Beurre Bosc (brown skin pears) and Packham (green skin pears)" says New World Fresh Expert Brigit Corson. Once ripened, pears should be stored in the fridge.
Coconut scented oven roasted pears
Spaghetti squash are in supermarkets now too, somewhere near those well-priced, grey-skinned pumpkins. Spaghetti squash offer a reprieve when you are feeling carbed-out (much more likely after a winter of hunkered-down eating). Simply bake and shred as a lighter pasta alternative. Brussels sprouts, broccoli, cauliflower, cabbages, navel oranges and avocados are plentiful too.
LOOK FOR: Local hothouse blueberries if you have a special pav that needs a fruity topping. Blood oranges make a dramatic garnish for desserts or additions to a fruit salad and Australian ones should be with us soon. Meanwhile, Mexican mangoes and gold pineapples are good buying and offer variety when you are craving something other than citrus. "And capsicums are back! Our north-of-Auckland growers have harvested so look for new season capsicums at your local New World" says Brigit.
MOVING ON: Jerusalem artichokes are nearing the end of their season – sad news for fans of these tasty tubers so get them while you can. "Our locally grown garlic likes a cooler climate so their season is finishing up soon and you'll start to see USA garlic to see us through the approaching spring & summer" says Brigit. Although available in small quantities year-round, fennel bulbs won't be as plentiful after August